Basil & Parmesan-Crusted Salmon

Recipe by
Nico Rasile
Servings:
2
Prep Time
10
mins
Cooking TIme:
15
mins
Total Time:
25
mins
Difficulty:
*
*****

Ingredients

30g green basil cress

10g purple basil cress

50g grated parmesan

50ml olive oil

1 clove of garlic

2 pieces of salmon (130g each)

1 courgette

5 cherry tomatoes

Salt

Black pepper

Lemon

Method

  1. Preheat the oven to 200c.
  2. With a sharp knife, carefully remove the skin from the fish
  3. Place fish skin-side up on a tray lined with baking paper
  4. In a blender or in a pestle and mortar, put most of the green basil cress ( leave a few leave to garnish), olive oil, parmesan, salt and half of the clove of garlic. Blend or grind until you achieve a rough paste.
  5. Spoon paste over the salmon and then place the salmon in the oven for 10 minutes
  6. While your salmon is cooking, thinly slice the courgettes, drizzle a frying pan with a little olive oil, and cook the courgettes with a pinch of salt.
  7. When the courgettes start to wilt, split the baby tomatoes in half and add them to the pan. Finish by grating the other half of garlic into the mix.
  8. Sit the salmon on the courgettes, and garnish with the rest of the basil cress. Add a little lemon zest and juice over the fish.

Minicrops ingredients used:

SALE

Basil (Green)

30g
£
2.50
2.50
In Stock
Out of Stock
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef